TRAVEL-MOON

THiS iNNOVATiVE CREATiON BRiDGES THE EASTERN AND WESTERN  CULTURE. MOONCAKE, A CHiNESE iNDiSPENSABLE FESTiVE DESSERT;  TRAVEL CAKE, A DELiCiOUS TiMELESS PiECE OF THE WEST. THE FUSiON  OF THE TWO BRiNGS NOT JUST NEW EXPERiENCE TO OUR TASTE BUDS,  BUT UNiTY AND LOVE TO THE WORLD COMMUNiTY.

 

HEALTH: VEGAN iNGREDiENTS FOR OUR HEALTH-CONSCiOUS  FRiENDS;  

ELDERLY: MiLD AND TASTY, EASY TO DiGEST FOR OUR RESPECTFUL  ELDERLY;  

HEDONIST: CORN iN iTS DiFFERENT FORMS, NOVEL EXPERiENCE FOR  OUR PLEASURE SEEKiNG FRiENDS.

 

Recipe

Created by
  • Jacky Lung - Chef

THE HEALTH SEEKER

Ingredients Preparation
  • 248g
    bread flour
  • 6g
    baking soda
  • 8g
    baking powder
  • 176g
    Coconut sugar
  • 2g
    salt
  • 230g
    banana(s)
  • 230g
    water
  • 88g
    vegetable oil
  • 28g
    Rice vinegar

BANANA CHOCOLATE CAKE

 

MiX BANANA, WATER, VEGETABLE OiL 

ADD ALL THE DRY iNGREDiENTS, MiX WELL  

ADD RiCE ViNEGAR TO PREViOUS MiX 

BAKE AT 150°C FOR 15 MiNUTES

  • 120g
    mango puree
  • 46g
    Banana purée
  • 33g
    passionfruit puree
  • 40g
    sugar
  • 6g
    Kanten
  • 1piece(s)
    Vanilla pod
  • 8g
    lime juice
  • 0.5g
    lime zest
  • 120g
    diced pineapple

EXOTIC FRUIT COMPOTE

 

MiX SUGAR WiTH KANTEN  

HEAT PUREE WiTH VANiLLA POD 35°C, STiR  iN SUGAR MiXTURE  

COOK TO 85°C, REMOVE FROM HEAT 

ADD LiME JUiCE, LiME ZEST AND PiNEAPPLE DiCE

  • 200g
    oat milk
  • 26g
    sugar
  • 8g
    Kanten
  • 1g
    Citrus fiber
  • 16g
    vegetable oil

CHOCOLATE CREAM

 

MiX KANTEN WiTH SUGAR  

HEAT OAT MiLK TO 35°C, STiR iN SUGAR  MiXTURE  

BRiNG TO A BOiL  

BLEND THE PREViOUS MiXTURE WiTH CACAO BARRY TANZANiE 75%, CiTRUS FIBER  AND OiL

  • 56g
    hazelnut praliné
  • 16g
    hazelnut paste
  • 8g
    vegetable oil
  • 22g
    cocoa butter
  • 84g
    Feuilletine

CHOCOLATE CRUNCHY 

 

MELT COCOA BUTTER, OiL AND TANZANiE  

MiX TOGETHER PRALiNE WiTH CACAO  BARRY TANZANiE 75%  

MiX WiTH FEUiLLETiNE

ASSEMBLY AND FiNiSHiNG

 

CUT THE CENTER OF SPONGE WiTH A ROUND CUTTER  

PLACE THE CRUNCHY iNTO THE CENTER  

FiLL CENTER WiTH CHOCOLATE CREAM  

PUT THE COMPOTE iNTO THE MiDDLE OF THE CREAM  

FiNiSH THE TOP WiTH CHOCOLATE CREAM  

DECORATE

THE ELDERLY

Ingredients Preparation
  • 10g
    hibiscus
  • 200g
    water
  • 50g
    strawberry puree
  • 40g
    sugar
  • 7g
    Kanten
  • 1/3piece(s)
    lemon zest
  • 12g
    lemon juice
  • 140g
    diced strawberries

HiBiSCUS STRAWBERRY COMPOTE

 

INFUSE HiBiSCUS WiTH WATER FOR 10 MiNUTES  

MiX SUGAR WiTH KANTEN  

HEAT THE iNFUSiON WiTH STRAWBERRY,  STiR iN SUGAR MiXTURE  

REMOVE FROM HEAT THEN ADD LEMON  ZEST, LEMON JUiCE AND STRAWBERRY  DiCE

  • 90g
    cream
  • 90g
    raspberry puree
  • 42g
    Egg yolk
  • 10g
    sugar
  • 7g
    Kanten

MiLK CHOCOLATE CREAM

 

HEAT CREAM, PUREE, YOLK, SUGAR AND  KANTEN TO 83°C  

BLEND iN CACAO BARRY ALUNGA™ 41% UNTiL HOMOGENEOUS

  • 230g
    Egg
  • 230g
    sugar
  • 90g
    lemon juice
  • 20g
    lemon zest
  • 80g
    butter
  • 135g
    cream
  • 175g
    cake flour
  • 9g
    baking powder
  • 13g
    corn starch
  • 25g
    lemon paste

LEMON CAKE

 

WHiP THE EGGS WiTH SUGAR  

WARM THE BUTTER WiTH CREAM  

MiX THE LEMON PASTE WiTH LEMON JUiCE  AND ZEST  

MiX DRY iNGREDiENTS THEN FiNiSH BY  ADDiNG THE LiQUiD  

BAKE AT 155°C FOR 15 MiNUTES

ASSEMBLY AND FiNiSHiNG  

 

CUT OUT THE CENTER OF SPONGE USiNG ROUND CUTTER  

PLACE BACK A THiN SPONGE LAYER AS BOTTOM  

FiLL CHOCOLATE CREAM TO THE CENTER  

PREPARE COMPOTE THEN iNSERT TO THE CREAM  

FiNiSH THE TOP WiTH CHOCOLATE CREAM  

DECORATE

THE HEDONiST

Ingredients Preparation
  • 300g
    corn juice
  • 3g
    agar agar
  • 3g
    gelatin

CORN AGAR

 

BOiL CORN JUiCE WiTH AGAR AGAR  

ADD GELATiNE

  • 64g
    corn juice
  • 62g
    cream
  • 10g
    corn powder
  • 30g
    yolk
  • 5g
    gelatin mass

CORN WITH CHOCOLATE CREAM

 

HEAT CORN JUiCE, CREAM, CORN POWDER  AND YOLK  

POUR OVER COVERTURE AND GELATiNE  MASS

  • 238g
    Egg
  • 164g
    sugar
  • 90g
    corn juice
  • 82g
    corn oil
  • 140g
    cream
  • 176g
    cake flour
  • 9g
    baking powder
  • 12g
    corn starch
  • 25g
    corn powder

CORN SPONGE

 

WHiP THE EGGS WiTH SUGAR  

WARM THE BUTTER WiTH CREAM  

MiX iN THE CORN JUiCE  

MiX DRY iNGREDiENTS THEN FiNiSH BY  ADDiNG THE LiQUiD  

BAKE AT 155°C FOR 15 MiNUTES

  • 73g
    crunchy corn
  • 73g
    Almond
  • 97g
    caramel
  • 12g
    corn oil
  • 112g
    sugar
  • 22g
    glucose

CORN PRALiNE

 

MAKE CARAMEL WiTH SUGAR AND GLUCOSE  

POUR OVER TOASTED CORN AND ALMOND  

BLEND EVERYTHiNG

  • 300g
    cream
  • 24g
    sugar
  • 30g
    corn powder

CORN CHANTiLLY CREAM 

 

WHiP EVERYTHiNG TO DESiRED CONSiSTENCY

  • 261g
    butter
  • 161g
    icing sugar
  • 4g
    salt
  • 217g
    cake flour
  • 217g
    bread flour
  • 104g
    cornmeal
  • 87g
    Egg

CORN SABLE

 

MiX BUTTER AND iCiNG SUGAR  

INCORPORATE WiTH EGGS  

ADD ALL THE DRY iNGREDiENTS

ASSEMBLY AND FiNiSHiNG

 

PLACE THE CORN SPONGE ON THE CORN SABLE.  

PIPE THE CORN PRALINE IN THE CENTER.  

SPRING A BIT OF CRUNCHY CORN.  

PIPE THE CORN WHITE CHOCOLATE CREAM ON THE PRALINE.  

PIPE THE CORN CHANTILLY CREAM ON THE SPONGE.  

PLACE THE AGAR ON TOP AND DECORATE.

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